Description
Classic black and white cookies with soft, cake-like centers and a smooth vanilla–chocolate icing. Perfect bakery-style treat made right at home.
Ingredients
Scale
- 1 1/3 cups all-purpose flour (160 g)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 Tbsp unsalted butter, room temperature (85 g)
- 1/2 cup granulated sugar (100 g)
- 1 large egg, room temperature
- 2 tsp vanilla extract (10 mL)
- 1/3 cup buttermilk (80 mL)
- For the Icing:
- 2 cups confectioners’ sugar (240 g)
- 2 tsp lemon juice, fresh (optional)
- 2 Tbsp water, plus more as needed
- 1 Tbsp light corn syrup
- 1/2 tsp vanilla extract
- 3 Tbsp cocoa powder, Dutch-process preferred (18 g)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper. In a bowl, whisk together the flour, salt, and baking soda, then set aside.
- Cream the butter in the bowl of a stand mixer fitted with a paddle attachment. Add the sugar and mix on high until light and fluffy. Mix in the egg and vanilla, scrape down the bowl, and mix again until well combined.
- Add the flour mixture and buttermilk in three alternating batches, starting and ending with the flour, while mixing on low. Mix just until combined, then use a spatula to scrape down the bowl and fold in any remaining dry bits.
- Use a 1/4 cup cookie scoop or greased measuring cup to drop mounds of batter onto the lined baking sheets, leaving about 4 inches between each cookie as they spread. Aim for just under 1/4 cup batter per cookie, and no more than 5 cookies per baking sheet.
- Bake on the center rack at 350°F (175°C) for 13–14 minutes, or until the centers are springy to the touch. Cool on the sheet for a few minutes, then transfer to a wire rack to cool completely. Cool the cookies upside down so the flat bottom becomes the top for icing.
- While the cookies cool, combine the confectioners’ sugar, vanilla, lemon juice (if using), corn syrup, and water in a large bowl. Mix until smooth, adding more water as needed to reach a spreadable icing consistency.
- Transfer a little less than half of the icing to another bowl and add the cocoa powder, plus a bit of extra water and a teaspoon of corn syrup as needed. Mix until glossy and smooth, adjusting with water to match the vanilla icing consistency.
- Use a small spatula or offset spatula to cover half of each cookie with a thin layer of vanilla icing. Use the edge of a knife or spatula to create a neat line down the center. Let the vanilla icing set, then ice the other half with the chocolate icing, pushing the chocolate just to the center line. Allow to set completely before serving.
Notes
- Dutch-process cocoa powder will give you the characteristic dark chocolate color.
- Make sure your baking soda is fresh, as it is important for the cookies’ shape and texture.
- To help the icing set faster, chill the half-iced cookies in the fridge for 20–25 minutes before adding the chocolate side.
- Butter and egg should be at room temperature for even mixing and baking.
- Allow the cookies to cool completely before icing, or the vanilla icing will melt.
- Remember: you are icing the flat side (the bottom) of the cookies, not the domed side.
- If not using a scale, fluff the flour, spoon it into the measuring cup, and level it off to avoid overpacking.
- This recipe makes about 8 cookies; you can double or triple the batch as needed.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 347 kcal
- Sugar: 45 g
- Sodium: 238 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 47 mg